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Le Chaudron recipe
Sauerbraten rôti allemand
German sauerbraten (pot roast)
⏱ 180 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)beef chuck
300 ml (1¼ cups)red wine vinegar
3onions, sliced
3carrots, cut into chunks
6juniper berries
4 tbspcrumbled gingerbread (pain d'épices)
- 1.2 kg (2.6 lb) beef chuck
- 300 ml (1¼ cups) red wine vinegar
- 3 onions, sliced
- 3 carrots, cut into chunks
- 6 juniper berries
- 4 tbsp crumbled gingerbread (pain d'épices)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the beef in the vinegar and water with the onions and juniper berries for 2 days in the fridge.
- Drain, keeping the marinade, and brown on all sides for 8 minutes.
- Add the carrots and some of the strained marinade and bring to a simmer.
- Cover and simmer very gently for 2½ hours until tender.
- Stir in the crumbled gingerbread to thicken the sauce.
- Slice, spoon over the sauce and serve hot with potato dumplings or red cabbage.
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